If you’re craving a dish that’s both comforting and bright with fall flavors, this Butternut Squash Pasta Creamy Recipe is exactly what your weeknight dinner lineup needs. Imagine tender cubes of butternut squash transformed into a rich, velvety sauce that clings perfectly to your favorite pasta. This recipe brings warmth and a beautiful golden hue to your plate, combining simple ingredients into a luscious dish that feels indulgent yet wholesome. Whether you’re a squash enthusiast or just dipping your toes into seasonal cooking, this creamy pasta is bound to become a favorite go-to, packed with cozy vibes and just the right amount of cheesy goodness.
Ingredients You’ll Need
The magic of this Butternut Squash Pasta Creamy Recipe lies in its straightforward, approachable ingredients. Each component plays a key role in building layers of flavor, from earthy sweetness to creamy richness and a touch of herb-infused warmth.
- Olive oil: The perfect base for sautéing onions and garlic, adding a subtle fruity aroma.
- Small onion (chopped): Brings a gentle sweetness that melts into the sauce.
- Garlic (minced, 2 cloves): Adds a savory punch to balance the natural sweetness of the squash.
- Butternut squash (3 cups, peeled and cubed): The star ingredient that turns into a creamy, silky sauce when pureed.
- Vegetable broth (1 ½ cups): Keeps the sauce light while deeply infusing flavor.
- Salt (1 teaspoon): Essential for enhancing and balancing all flavors.
- Black pepper (½ teaspoon): Adds just enough warmth and spice.
- Dried thyme (½ teaspoon): Provides an herbal note that complements the squash beautifully.
- Grated Parmesan cheese (½ cup, plus more for serving): Gives a salty, nutty depth that’s key to the creamy sauce.
- Heavy cream (½ cup): Makes the sauce decadently smooth and luscious.
- Pasta (12 ounces, fettuccine or penne recommended): The vehicle that soaks up every bit of sauce and flavor.
- Butter (2 tablespoons): Enriches the sauce, adding a silky finish.
- Chopped fresh parsley (optional): A fresh, bright contrast when sprinkled on top just before serving.
How to Make Butternut Squash Pasta Creamy Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Cook your chosen pasta—fettuccine or penne works wonderfully—until al dente according to package instructions. This ensures your pasta will have the perfect texture to hold onto the creamy squash sauce. Once cooked, drain the pasta and set it aside, keeping it warm.
Step 2: Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 4 to 5 minutes. Then toss in the minced garlic and cook for an additional 30 seconds until fragrant. This step is crucial because it builds a fragrant flavor base for the sauce, making every bite deeply satisfying.
Step 3: Cook the Butternut Squash
Add the cubed butternut squash to the skillet along with the vegetable broth, salt, black pepper, and dried thyme. Bring this mixture to a simmer, then cover and let it cook for 15 to 20 minutes until the squash is fork-tender. This slow simmer allows the squash to soften completely and absorb the savory broth, creating a rich, flavorful foundation for your sauce.
Step 4: Puree the Sauce
Transfer the cooked squash and broth mixture to a blender or use an immersion blender directly in the skillet to puree everything until the sauce is velvety smooth. The creamy texture is what makes this Butternut Squash Pasta Creamy Recipe so irresistible—it turns humble squash into a luxurious sauce that cloaks the pasta beautifully.
Step 5: Finish the Sauce and Combine
Return the pureed sauce to the skillet over low heat. Stir in the grated Parmesan cheese, heavy cream, and butter until everything melts together into a creamy, silky sauce. Finally, add the cooked pasta and toss well to coat every strand or piece evenly with the sauce. This melding of flavors and textures is what makes this dish such a crowd-pleaser.
How to Serve Butternut Squash Pasta Creamy Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese and a handful of chopped fresh parsley on top add the perfect finishing touches. The Parmesan boosts the umami factor, while the parsley adds a pop of color and a hint of brightness that balances out the creamy sauce. Feel free to add crushed red pepper flakes for a subtle kick if you’re feeling adventurous.
Side Dishes
This butternut squash pasta pairs beautifully with crisp, refreshing sides like a simple arugula salad dressed in lemon vinaigrette or garlic-roasted green beans. These light sides provide a lovely textural contrast and keep the meal feeling balanced and fresh.
Creative Ways to Present
For a cozy dinner party, try serving this pasta in shallow bowls with a drizzle of extra virgin olive oil and a sprinkle of toasted walnuts or pepitas for a delightful crunch. Alternatively, you can swirl the creamy sauce into baked pasta shells topped with mozzarella and bake until bubbly for a cheesy, comforting twist on the classic recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Butternut Squash Pasta Creamy Recipe in an airtight container in the refrigerator for up to 3 days. The flavors marry even more after resting, but the pasta may absorb the sauce a bit, so it’s best to reheat gently with a splash of broth or cream to bring back that silky texture.
Freezing
You can freeze the sauce separately in freezer-safe containers for up to 2 months. It’s best not to freeze the pasta together to avoid mushiness upon reheating. When you’re ready to enjoy it again, thaw the sauce overnight in the refrigerator for best results.
Reheating
Reheat the pasta and sauce gently on the stovetop over low heat, adding a bit of vegetable broth or cream to loosen the sauce as needed. Stir frequently to ensure even heating and prevent the sauce from sticking or separating. This way, you’ll get that fresh-out-of-the-pan creaminess all over again.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While butternut squash is ideal for its sweetness and creamy texture when pureed, you can experiment with kabocha or acorn squash. Just keep in mind that flavor and sweetness levels may vary slightly.
Is there a vegan version of this Butternut Squash Pasta Creamy Recipe?
Yes, you can swap out the Parmesan and heavy cream for vegan alternatives like nutritional yeast and coconut cream or cashew cream. This will still give you a rich, creamy sauce with a lovely depth of flavor.
What pasta shape works best with this creamy sauce?
Long, ribbon-like pastas such as fettuccine or wide noodles work beautifully since the sauce coats each strand perfectly. However, tube-shaped pastas like penne or rigatoni also do a great job catching the sauce inside, making every bite satisfying.
Can I make this recipe in advance for a dinner party?
Yes! You can prepare the sauce a day ahead and keep it refrigerated. When ready to serve, gently reheat the sauce and toss with freshly cooked pasta. This makes hosting easier while still serving a fresh, creamy dish.
How do I adjust the flavors if the sauce tastes too sweet?
If your sauce feels overly sweet from the squash, try adding a splash of lemon juice or a pinch more salt to balance out the sweetness. A touch of black pepper or even a dash of red pepper flakes can add some welcome contrast as well.
Final Thoughts
There’s something truly special about the comforting creaminess and subtle sweetness captured in this Butternut Squash Pasta Creamy Recipe. It’s a reminder that simple, wholesome ingredients can come together to create a dish that feels both nourishing and indulgent. So, grab your squash, pasta, and favorite cheese—this recipe will soon be your new weeknight favorite that everyone asks for again and again.
Print
Butternut Squash Pasta Creamy Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy butternut squash pasta recipe that combines tender squash puree with Parmesan cheese and cream to create a velvety sauce. Perfect for a comforting vegetarian dinner, this dish features sautéed onions and garlic, blended squash, and perfectly cooked pasta tossed together for a satisfying fall-inspired meal.
Ingredients
Vegetables and Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed
Liquids & Dairy
- 1 tablespoon olive oil
- 1 ½ cups vegetable broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Pasta
- 12 ounces pasta (such as fettuccine or penne)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds more until fragrant.
- Simmer Butternut Squash: Add cubed butternut squash, vegetable broth, salt, black pepper, and dried thyme to the skillet. Stir to combine, then bring to a simmer. Cover and cook for 15-20 minutes, until the squash is fork-tender.
- Puree the Sauce: Transfer the cooked squash mixture to a blender or use an immersion blender to puree until completely smooth and creamy.
- Finish the Sauce: Return the pureed squash sauce to the skillet over low heat. Stir in Parmesan cheese, heavy cream, and butter until the sauce is smooth, rich, and fully combined.
- Toss Pasta in Sauce: Add the drained pasta to the skillet with the sauce. Toss well to evenly coat the pasta in the creamy butternut squash sauce.
- Serve: Plate the pasta and garnish with additional grated Parmesan cheese and chopped fresh parsley if desired. Serve warm for best flavor.
Notes
- For a vegan version, substitute heavy cream and Parmesan cheese with plant-based alternatives.
- Roasting the butternut squash instead of simmering adds a deeper, caramelized flavor to the sauce.
- Use pasta shapes that hold sauce well, like penne or fettuccine, for the best texture.
- Adjust thickness of sauce by adding more broth if it’s too thick after blending.
